Welcome To vegoftheweek!
Written by vegoftheweek on March 16th, 2008 in About.
About vegoftheweek: A few years ago, I was a vegetarian bored with eating pretty much the same foods day in and day out. I won’t say my diet experiences mimicked a Koala Bear and the eucalyptus tree, but that is a good metaphor. In order to break the monotony I made a goal for myself: Try something new every week. Every grocery visit became a planned mission where I would either
1) Gather ingredients for an entire new recipe or
2) Try a new product I could use by itself or in a recipe.
After getting several new recipes under my belt and learning about some of the unknown products out there I also discovered something else: Other people liked learning about my adventures too. Even my non-vegetarian friends asked questions, requested recipes, wanted to take a “peek” at my lunch to see what the day’s food hoopla was all about. I have to admit, I enjoyed sharing my experiences. And so spawned the idea for this blog.
Vegoftheweek can benefit everyone, from new vegetarians interested in learning the basics to the seasoned who are interested in breaking the monotony to people desiring to add more meatless choices in their diet for a variety of reasons. The “veg” of the week is not simply a vegetable, but also oils, pastas, fruits, nuts, soy products, already prepared and/or frozen goodies, spices, the list goes on and on. It’s any vegetarian product that can be mixed, matched, switched, and swapped to create, enhance, and transform any vegetarian meal.
Inside The Oven: …
Pictures: Where would any good blog be without food photos?
Featured vegoftheweek reader: Interested in sharing your vegan/vegetarian experiences, musings, and recipes? Every so often, I’d like to devote an entire post about one of my readers. Hopefully you won’t mind having your picture published as well (we all know our diets make us gorgeous). If you would like to be interviewed, please contact me using the contact form at the top of the home page. Just write, “I am interested in being the featured vegoftheweek reader,” and include your email and I will be in touch. Please respect copyright laws when submitting recipes: A list of ingredients is NOT copyrightable. A creative expression of them is, e.g. if every instruction begins with ”Lovingly mix with all tenderness and care as you would nurture your child…” then that is copyrightable. When in doubt, just credit the source or author and we will be good to go.
Week Links: Links to articles pertaining to vegetarian food and vegetarian issues will be included with each blog. I realize there are so many interesting pieces to read besides just what I write, and if I can pass on a good news tidbit, I’ll feel just as good about my work.
Recipes: Naturally.
Picture at top of post: I wish I could say I designed this. This is roasted red pepper hummus with vegetables and pita bread crafted by an unknown chef at Schubas’ Harmony Grill in Chicago, IL.
Picture below “Inside the Oven”: My personal creation of Tofu Turkey Roast basted with Soy Sauce and Sesame Oil with homemade vegan stuffing.
Questions, comments?: I am always open to suggestions, comments, and questions. Please fill out the contact form using the link at the top of the home page.
About Me:
Vegetarian Tenure: 13 years
Favorite Food Fresh or Homemade: Anything with tofu
Favorite Food Frozen: A tie between any numerous dishes in the Amy’s or Celentano line.
Favorite Restaurant for Vegetarian Eating/favorite dish: PF Chang’s/Ma Pa Tofu.
Finally, here’s a top ten list that summarizes why you will enjoy this site. I’m convinced I could have provided great service during the last Hollywood writer’s strike…
#10. Something to read at work
#9. Past issues of my blog are conveniently categorized and located online versus collecting years worth of stacks of magazines full of recipes you can’t remember if sounded interesting or not.
#8. Get my opinion on a variety of vegan/vegetarian food.
#7. Chance to be featured as a vegoftheweek reader-it may be one of the very few “good” pictures of you circulating the internet.
#6. Something to do at work.
#5. Comprehensive “Meat and Greet” list-list of vegetarian meats.
#4. Chance to make clever, entertaining, useful, informative, complimentary (I hope) comments on all my posts.
#3. Interesting vegetarian news links-again, something to read at work.
#2. Opportunity to exchange ideas, ingredient substitutions, food experiences in a community of intelligent vegetarian foodies like yourself.
And the #1 reason you will enjoy my site:
#1. Something to do at work.
J.F.
vegoftheweek